Community Pick
Oven Roasted Potatoes With Garlic and Rosemary
"The original version came from Cuisine at Home. This is a truly easy side dish that is great for company. It goes wonderfully with roasted meat or chicken. Prep time includes 20 minutes resting time prior to roasting."
photo by breezermom
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Yields:
-
3 cups
- Serves:
- 4
ingredients
- 2 lbs red potatoes, unpeeled and cut in large chunks
- 1⁄4 cup olive oil
- 5 garlic cloves, smashed
- 1 tablespoon fresh rosemary, chopped
- salt and pepper, to taste
directions
- In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
- Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
- In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
- Drain the potatoes well, and add to the oil and garlic mixture.
- Mix gently, but thoroughly.
- Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
- Preheat oven to 450.
- Place potato mixture in a roasting pan.
- Bake for 20 minutes.
- Toss potatoes with a spatula.
- Return to the oven for 10 more minutes until cooked through and golden brown.
- Check seasonings, and add more salt or pepper as needed.
- Serve immediately.
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Reviews
-
I loved this as did my guest who ate most of the taters. This got rave reviews. I have tried another recipe like this and it tasted great but the cooking method on this recipe made the difference and was much faster and a much more crisp tater. This is my go to for this now. Thanks! -
Loved these potatoes!!! Soft on the inside and crisp on the outside. I, too, added about a teaspoon or so of dijon mustard to the marinade, and I thought it was wonderful! I make these often. So nice to be able to get everything ready when entertaining and then just put in the oven. -
Thank you for this simple recipe! Instead of boiling the patatoes in the beginning we put them in the microwave. It was very tasty! -
These are some of the best roasted potatoes I have ever tasted! I let my potatoes sit in the oil mixture overnight, then poured the oil into the roasting dish and popped it in the oven while it was preheating. I then tossed in the taters and continued with the recipe as written. This produced potatoes with fantastically crispy outsides and lovely, creamy insides. Wonderful flavor and easy prep. Thanks Ingrid! -
I made 1 1/2 batches of these potatoes, served enough for the 2 of us & used the rest to make a very satisfying roasted potato soup! We thoroughly enjoyed the flavor combo from both garlic & rosemary, both as roasted potatoes AND as part of the soup! Definitely a recipe worth keeping around! Thanks for posting it! [Made & reviewed in Zaar Stars Tag]
see 44 more reviews
Tweaks
-
There were awesome! I usually don't like oven roasted potatoes because they tend to be dry, but not these. I let them sit for about 45 min. and stirred 2x carefully. I used dill instead of rosemary and they were great! New family favorite!
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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